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Name: Spinach-Cheese Calzones with Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1-pound; Thawed and drained; 1 pk Frozen chopped spinach --; (10-ounce); Frozen; White bread dough loaf --

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INGREDIENTS

1 1-pound
Thawed and drained
1 pk Frozen chopped spinach --
(10-ounce)
Frozen
White bread dough loaf --

Servings

INSTRUCTIONS

Vegetable cooking spray 1/2 cup chopped onion 1/2 cup ricotta cheese, part skim milk 1/2 cup Neufchatel-type cheese with herbs and spices 1/8 teaspoon pepper 1 egg -- lightly beaten 1 cup tomato -- unpeeled, seeded -- and chopped 1/4 teaspoon salt 1/4 teaspoon dried whole basil 1/4 teaspoon dried whole oregano 1 8-ounce tomato sauce can Thaw bread dough using one of the following methods: - Remove frozen loaf from package, and wrap in plastic wrap; let thaw in refrigerator 8 hours. Remove plastic wrap, and place on a lightly floured surface; let stand 30 minutes, or. - Remove frozen loaf from package, and place on a lightly floured surface. Cover with plastic wrap; let thaw 3 hours. Press spinach between paper towels until barely moist; set aside. Coat a medium skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes or until tender. Remove from heat; add ricotta cheese and next 3 ingredients, stirring well. Add spinach, stirring well; remove from heat. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll each portion to 1/8-inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips. Spoon 1/4 cup spinach mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray. Bake at 375x for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray; Keep calzones warm. Comtine tomato and next 4 ingredients in a small saucepan. Bring to a boil; reduce heat to medium, and cook 10 minutes. Serve with calzones. 239 calories per sandwich and two tablespoons of sauce. Recipe By : Cooking Light, Mar/Apr, p.122 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Spinach-Cheese Calzones with Tomato Sauce

1 1-pound
 Thawed and drained
1 pk Frozen chopped spinach --
 (10-ounce)
 Frozen
 White bread dough loaf --

Vegetable cooking spray 1/2 cup chopped onion 1/2 cup ricotta cheese, part  skim milk 1/2 cup Neufchatel-type cheese with herbs and spices 1/8 teaspoon  pepper 1 egg -- lightly beaten 1 cup tomato -- unpeeled, seeded -- and  chopped 1/4 teaspoon salt 1/4 teaspoon dried whole basil 1/4 teaspoon dried  whole oregano 1 8-ounce tomato sauce can Thaw bread dough using one of the  following methods:  - Remove frozen loaf from package, and wrap in plastic  wrap; let thaw in refrigerator 8 hours. Remove plastic wrap, and place on a  lightly floured surface; let stand 30 minutes, or. - Remove frozen loaf  from package, and place on a lightly floured surface.  Cover with plastic  wrap; let thaw 3 hours. Press spinach between paper towels until barely  moist; set aside.    Coat a medium skillet with cooking spray; place over medium heat until hot.  Add onion; saute 3 minutes or until tender. Remove from heat; add ricotta  cheese and next 3 ingredients, stirring well. Add spinach, stirring well;  remove from heat. Divide dough into 8 equal portions. Working with 1  portion at a time (cover remaining portions to keep dough from drying out),  roll each portion to 1/8-inch thickness. Place on a large baking sheet  coated with cooking spray, and pat each portion into a 6-inch circle with  floured fingertips. Spoon 1/4 cup spinach mixture onto half of each circle;  moisten edges of dough with water. Fold dough over filling; press edges  together with a fork to seal. Lightly coat with cooking spray. Bake at 375x  for 20 minutes or until golden.  Remove from oven, and lightly coat again  with cooking spray; Keep calzones warm.  Comtine tomato and next 4  ingredients in a small saucepan.  Bring to a boil; reduce heat to medium,  and cook 10 minutes.  Serve with calzones.    239 calories per sandwich and two tablespoons of sauce.    Recipe By     : Cooking Light, Mar/Apr, p.122    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 8 Servings

Calories: 13
Calories from Fat: 1 (8%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 18.1mg		1 %
Potassium 25.6mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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